Having breakfast for dinner doesn’t mean the meal can’t have a savory side. For this recipe, I started with a basic Dutch baby, a common baked pancake. But I spiked the pancake with crumbled breakfast sausage and chopped apples, a combination that blends savory and sweet flavors.
Sausage and Apple Dutch Baby
3 eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup plain Greek-style yogurt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch salt
Vegetable oil
1 pound breakfast-style pork sausage
3 medium apples, divided use
1 small yellow onion, diced
1 tablespoon granulated sugar
Maple syrup, for serving
Heat oven to 400 degrees.
In a blender, combine the eggs, flour, milk, yogurt, vanilla, cinnamon and salt. Blend until very smooth, then set aside.
(The batter can also be made in a bowl using a whisk.) Coat a large cast-iron or oven-safe skillet with a thin film of vegetable oil, then heat it over medium-high. Add the sausage and cook, breaking up the meat, until just starting to brown, about 10 minutes.
Meanwhile, peel and core 2 of the apples, then cut them into 1/2-inch chunks. Add the cut apples and onion to the skillet, then saute until they are just tender, 6 to 8 minutes. Spread the sausage-apple mixture evenly over the bottom of the skillet and remove the pan from the heat.
Core the remaining apple, then cut it crosswise into very thin slices.
Pour the batter evenly over the sausage-apple mixture. Tilt the pan as needed to ensure it spreads evenly in the pan.
Arrange the apple slices over the top of the batter; it’s fine if they overlap. Sprinkle the apples with the sugar, then bake for 20 minutes.
To serve, slice into wedges and drizzle with maple syrup.
Makes 6 servings.
Food, Pages 32 on 03/26/2014